Lovage simple syrup and a lovage cocktail

by autumn on May 28, 2012

I feel a bit like I need a pitch for this, like I can’t just post a recipe for syrup that tastes remarkably like celery without selling it first. This might have something to do with the fact that I spent a fair chunk of yesterday, catching up on a certain tv show, but I’m ready to roll out a full-on publicity blitz for lovage. There will most certainly be bad puns because (wait for it) you’ll love lovage.

Lovage is native to western Asia and the Mediterranean, and was admired by the ancient Greeks and Romans for its medicinal as well as for its culinary properties – it was believed to cure everything from rheumatism to sore throats and indigestion. Medieval travelers tucked the leaves into their shoes because of their antiseptic and deodorising properties. Charlemagne was so smitten, he ordered it to be grown in all of his gardens. As the name suggests, it was also thought to be an aphrodisiac (we also used to call it “love parsley”).

Can you really say no to something called “love parsley?” In case you can, I’ll add that although celery is certainly a comparable taste to lovage, I really couldn’t care less about celery and I adore this syrup. Stirring it into some seltzer will be one of the more refreshing things you do for yourself this summer. This is the first week I caught it at the greenmarket here in the northeast, so now is an ideal time to seek some out.

Lovage Simple Syrup

Ingredients

1 cup (200 g)sugar (I used refined white sugar for aesthetic reasons)

1 cupwater

1 cup (20 g)lovage roughly chopped

Cooking Directions

Bring all ingredients to a boil in a small saucepan over high heat.

Remove from heat, cover, and allow to steep for 30 minutes.

Pass through a fine mesh strainer to remove the cooked lovage and refrigerate the syrup.

The garden at our lake home sports an ENORMOUS lovage plant. I use the leaves for flavoring soups, much like celery (because the leaves of celery are my most favorite part of that vegetable) but the idea of making a simple syrup from it intrigues me. After all, the lovage is free.

I made the Franny’s cocktail for my best friend’s wedding several years ago. Lovage will now always remind me of her, Vermont, and the feeling of being deliciously tipsy at 2 in the afternoon. So very happy to have stumbled on your lovely blog!

damn it all. I was at my mother in law’s place this weekend (and she’s a champion herb gardener) and she asked me if I wanted any Lovage. I said, “Lovage? no idea.” And then I got home and saw 3 posts today with AMAZING lovage recipes. This looks/sounds amazing. Seriously, I want to drink this now. And I’m kicking myself that I didn’t take a lovage plant home!

Aww. Lindsay, I am able to find it at the farmer’s market pretty consistently. Maybe you’ll get another chance at that lovage plant? I am considering adding it to my little fire escape forest. I really love it.

Welcome.

Hi! I'm Autumn. I'm a freelance writer in the desert, who adores home cooking. Here you'll find greenmarket-focused gluten-free food: sweets, cocktails, and preserving projects. These are all of the things I love to make and do. I'm the author of Beyond Canning! Read more about me here.